Pongaroons Macaroon Cookies Recipe
Ingredients
1 pound sweetened flaked coconut
1-1/4 cups sweetened condensed milk (not evaporated milk)
1-1/2 tablespoons pure almond extract or Grand Marnier
2 large egg whites
Pinch of salt
Instructions
Preheat the oven to 350 degrees F. Line a cookie sheet with
parchment paper.
Mix together the coconut, condensed milk, and almond extract,
keeping the coconut as fluffy as possible.
Whisk the egg whites and salt until soft peaks form. Fold the egg
whites into coconut mixture.
Using a soup spoon, scoop the macaroon batter into mounds or balls
about the size of a Ping-Pong ball. Place about 1 inch apart on the
parchment-lined cookie sheet. The macaroon batter should be handled
very gently. Do not squeeze the batter. If your fingers become
sticky from sliding the batter off the spoon, dip them in cold
water.
Bake the macaroons until golden brown, 18 to 20 minutes. Allow the
macaroons to cool a bit before removing them, but don t let them sit
too long or they will glue themselves to the parchment.
Yield: about 2 dozen
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